Strawberry Chocolate Torte

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Strawberry Chocolate Torte
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Health Score:
5,4 / 10
50 min.
ready in 4 h. 50 min.
Ready in


For the torte
250 grams Chocolate biscuit
150 grams butter
50 grams chopped almonds
6 sheets gelatin
300 grams Strawberries
50 grams powdered sugar
200 grams Quark
200 grams Yogurt (0.1% fat)
2 centiliters Orange liqueur (or strawberry syrup)
150 milliliters Whipped cream
To garnish
chopped Pistachio
grated Dark chocolate
powdered sugar (for dusting)
How healthy are the main ingredients?
StrawberryWhipped creamalmondPistachio

Preparation steps


For the torte, place 8-10 ring molds, about 6-7 cm (approximately 2 1/2 -3 inches) in diameter on a baking sheet. Line the bottom of each ring with plastic wrap.


For the bottom of the torte, crush the chocolate biscuits finely. Melt the butter and mix with the biscuit crumbs and ground almonds. Spread the crust into the bottom of each mold and press flat. Cover and place in the fridge. 


For the cream, soak the gelatin in cold water until soft, about 10 minutes. Rinse the strawberries and set 4-5 aside for garnishing. Puree the remaining strawberries and pass through a fine sieve. Mix the puree with the powdered sugar, quark, and yogurt. Squeeze the excess water from the gelatin and melt in a small saucepan over low heat. Stir 3-4 tablespoons of the strawberry cream into the gelatin and then add to the remaining strawberry cream. Whip the cream and fold into the strawberry cream. Transfer the cream equally into the molds and smooth. Chill for a minimum if 4 hours. Remove the rings and plastic wrap. Cut the set-aside strawberries in half and place one on each torte.


Garnish with pistachio and chocolate. Serve dusted with powdered sugar.